Chinese Inspired Chicken With Zucchini And Mushroom Medley Recipes

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EASY CHICKEN WITH MUSHROOMS AND ZUCCHINI IN CREAM SAUCE



Easy Chicken with Mushrooms and Zucchini in Cream Sauce image

A quick and easy dinner with chicken breast, zucchini, and mushrooms that is one of my go-to recipes midweek because it is ready in under 30 minutes.

Provided by Lena

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 25m

Yield 2

Number Of Ingredients 10

1 tablespoon butter
2 (5 ounce) boneless, skinless chicken breasts, cubed
salt and freshly ground pepper to taste
1 tablespoon olive oil
4 green onions, chopped
2 green zucchini, cut in half lengthwise and into 1/4-inch slices
8 large fresh mushrooms, sliced
1 tablespoon all-purpose flour
¾ cup heavy whipping cream
1 tablespoon chopped fresh parsley

Steps:

  • Melt butter in a skillet over medium heat and cook chicken until slightly browned, stirring frequently, 5 to 7 minutes. Season with salt and pepper and transfer to a plate. Cover with foil or a bowl to keep warm.
  • Heat olive oil in the same skillet over medium heat and cook green onions until soft, about 2 minutes. Add zucchini slices and cook until softened, about 5 minutes. Add mushrooms and stir to combine. Return chicken to the skillet and sprinkle with flour. Stir in cream and cook until sauce has thickened, 3 to 5 minutes. Sprinkle with chopped parsley.

Nutrition Facts : Calories 671.3 calories, Carbohydrate 17.9 g, Cholesterol 223.5 mg, Fat 50.8 g, Fiber 4 g, Protein 39.7 g, SaturatedFat 26.5 g, Sodium 257.2 mg, Sugar 5.7 g

CHINESE-INSPIRED CHICKEN WITH ZUCCHINI AND MUSHROOM MEDLEY



Chinese-Inspired Chicken with Zucchini and Mushroom Medley image

Simple and healthy recipe with big flavor. Great for a quick weeknight meal. Serve over your favorite rice.

Provided by HG Little Chef

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 20m

Yield 2

Number Of Ingredients 9

2 (5 ounce) skinless, boneless chicken breasts, cut into bite-sized pieces
1 ¼ cups cornstarch, or as needed
1 tablespoon sesame oil
1 tablespoon canola oil
1 (8 ounce) package shiitake mushrooms, sliced
1 (8 ounce) package maitake mushrooms, roughly chopped
2 large zucchini, chopped
1 teaspoon low-sodium soy sauce, or to taste
1 teaspoon chile paste, or to taste

Steps:

  • Put chicken in a zip-top bag with enough cornstarch to lightly coat.
  • Heat sesame oil and canola oil over medium-high heat until hot. Add chicken and brown, 5 to 7 minutes. Remove chicken to plate. Add all mushrooms and zucchini, adding extra oil if needed, and brown until tender, about 3 minutes, depending on desired texture. Add chicken back into the pan, then add soy and chile paste to taste. Cook for another 2 minutes.

Nutrition Facts : Calories 466.2 calories, Carbohydrate 37 g, Cholesterol 80.3 mg, Fat 18.5 g, Fiber 6.1 g, Protein 39.4 g, SaturatedFat 2.8 g, Sodium 244.5 mg, Sugar 9.2 g

CHICKEN ZUCCHINI STIR FRY



Chicken Zucchini Stir Fry image

This quick Chicken and Zucchini Stir Fry is made with chicken breast, zucchini and an easy stir fry sauce.

Provided by Gina

Categories     Dinner     Lunch

Time 20m

Number Of Ingredients 12

1/4 cup low sodium soy sauce or use gf soy sauce*
1 cup chicken broth*
1 tablespoon cornstarch
2 tablespoons mirin
1 tablespoon sugar
2 teaspoons sesame oil
1 tablespoon canola oil divided
1 tablespoon minced garlic
1 tablespoon minced ginger
1 pound chicken breast (sliced very thinly)
2 cups zucchini (cut 1/4 inch thick half moons (from 1 large zucchini))
sesame seeds and scallion for garnish (if desired)

Steps:

  • In a large bowl add the soy sauce, chicken broth, cornstarch, mirin, sugar, and sesame oil and whisk until everything is completely dissolved.
  • In a large skillet add one teaspoon canola oil on medium high heat and cook half the chicken until just cooked through, about 2-3 minutes on each side. Set aside on a plate.
  • Repeat with the second half of the chicken and an additional teaspoon of oil. Remove the chicken to the plate.
  • Add in the remaining 1 teaspoon oil, garlic and ginger and cook for 30-45 seconds until very fragrant but not browned.
  • Stir the garlic and ginger well and add in the sauce, whisking well. Cook the sauce 1 minute, then add in the zucchini and cook for 2 minutes more, until thickened and the zucchini is tender crisp. Remove from heat, add in the chicken and stir well to coat. Garnish with sesame seeds and scallions if desired.

Nutrition Facts : ServingSize 1 cup, Calories 242 kcal, Carbohydrate 17 g, Protein 28 g, Fat 6.5 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 799 mg, Fiber 1.5 g, Sugar 8 g

ORIENTAL GARLIC CHICKEN WITH ZUCCHINI



Oriental Garlic Chicken with Zucchini image

This is a fantastic stir-fry dish with lots of wonderful garlic flavor! You can play around with the veggie part...I've added broccoli instead of the zucchini, sometimes throw in some bamboo chutes, baby corn...just go with whatever catches your eye (and your tastebuds!). No matter which way you do it, this is a fantastic restaurant-quality dish that you will want to make again and again!!

Provided by Manda

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup water
2 tablespoons soy sauce
1 tablespoon dry white wine
1 1/2 teaspoons cornstarch
1/8-1/4 teaspoon ground black pepper
1/8 teaspoon ground ginger
4 boneless skinless chicken breasts (about 1 1/2 lb. total)
2 tablespoons oil
8 -10 green onions, bias-sliced into 1-inch pieces (about 1 1/4 c.)
1 cup thinly sliced fresh mushrooms
1 medium zucchini, halved lenghtwise,and cut into 1/4 inch thick pieces
10 cloves garlic, minced or 2 -3 tablespoons instant minced garlic
1 (8 ounce) can sliced water, chestuts
2 cups hot cooked brown rice or 2 cups white rice

Steps:

  • In bowl, stir together water, soy sauce, white wine, cornstarch, and seasonings.
  • Cut chicken into 1-inch pieces and add to marinade, stirring to coat.
  • Let stand at room temp.
  • for 30 minutes.
  • Drain chicken, reserving marinade.
  • Preheat wok or large skillet over high heat; add oil.
  • Stir-fry green onion, mushrooms, zucchini, and garlic in hot oil for 2-3 minutes, until tender; remove from skillet.
  • Add chicken to skillet; stir-fry for 3-4 minutes, or until no longer pink.
  • Push chicken from the center to the sides of skillet or wok.
  • Stir marinade, and add to center of skillet.
  • Cook and stir until thick and boiling.
  • Add onion mixture and water chestnuts.
  • Cook and stir 1-2 minutes, until heated through.
  • Serve with hot cooked rice.

PANDA EXPRESS ZUCCHINI & MUSHROOM CHICKEN



Panda Express Zucchini & Mushroom Chicken image

Panda Express Mushroom Chicken in just 20 minutes! You'll be sitting down to dinner faster than you could drive there and pick some up and come home! Lightly sauteed zucchini and mushrooms in a soy ginger and garlic sauce.

Provided by Sabrina Snyder

Categories     Main

Time 30m

Number Of Ingredients 12

1 pound boneless skinless chicken breasts (, cut into thin bite sized slices)
3 tablespoons cornstarch
1 tablespoon canola oil
1 tablespoon sesame oil
8 ounces crimini mushrooms (, sliced (white mushrooms are authentic to the recipe, but I love crimini))
1 medium zucchini (, cut in half lengthwise, then in 1/2 inch slices)
1/4 cup soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sugar
3 garlic cloves (, minced)
2 teaspoons minced ginger ((or 1/2 teaspoon ground ginger))
sesame seeds (, for garnish (optional))

Steps:

  • Toss the chicken with cornstarch.
  • Heat the canola and sesame oil in the pan.
  • Add chicken and cook on medium-high until browned on both sides, about 2-3 minutes on each side.
  • Remove chicken from the pan, and turn the heat up to high.
  • Add in the mushrooms and zucchini and cook until they start to brown.
  • Add the garlic and ginger and cook/stir for 30 seconds.
  • Cook for another 2-3 minutes as vegetables soften a little.
  • Add the chicken back in and stir to coat.
  • Add in the soy sauce, sugar and rice wine vinegar and stir to coat.
  • Serve with Perfect Brown Rice.

Nutrition Facts : Calories 246 kcal, Carbohydrate 11 g, Protein 27 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 945 mg, Sugar 3 g, ServingSize 1 serving

CHINESE BRAISED ZUCCHINI



Chinese Braised Zucchini image

Black bean sauce, ginger and thai chilies make this zucchini a perfect side dish to go along with any Chinese-style main dish. Add eggplant and snow peas served with a side of fried rice for an exotic weekday meal

Provided by Arci

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 50m

Yield 4

Number Of Ingredients 9

2 tablespoons sesame oil
1 small yellow onion, diced
3 cloves garlic, minced
1 tablespoon Chinese black bean sauce
2 Thai chile peppers, seeded and chopped
4 zucchinis, cut into 1/2-inch slices
1 tablespoon minced fresh ginger root
1 tablespoon soy sauce
¼ cup water

Steps:

  • Heat the sesame oil in a wok or large skillet over medium-high heat. Stir fry the onion and garlic in the hot oil until the onion begins to soften, about 2 minutes. Stir in the black bean sauce and chile peppers, and continue stir frying about 30 seconds to coat the onions with the black bean sauce.
  • Stir in the zucchini, ginger, soy sauce, and water. Cover, reduce the heat to medium-low, and cook for 15 minutes until the zucchini is soft, stirring occasionally.

Nutrition Facts : Calories 118.1 calories, Carbohydrate 12.1 g, Fat 7.4 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 275.5 mg, Sugar 5.4 g

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